Swordfish: a great, meaty fish option

I’ve been eating a lot more fish since my angioplasty in 2012. Salmon is my favorite and, so far, still considered healthy, although some disparage farm-raised salmon, which most salmon sold in the U.S. is.

Another meaty, fleshy fish that can remind me of my steak-eating days is swordfish. Trader Joe’s sells it frozen for $8.99 a pound, so about $4.50 a portion if you eat half a pound at a sitting as I do.

Cook it through, unlike salmon which can be enjoyed relatively rare, swordfish needs to cook.

I recently tried frying it with a no-salt spice mixture from Outer Spice and enjoyed the flavors the spice brought to the fish.

Swordfish has 11.7 grams of fat per eight ounces along with 260 mgs of sodium and 57.6 grams of protein, according to LoseIt.

My wife also has bought salt-free spice mixtures from The Spice House, a wonderful local spice store here in Evanston and Chicago. Those types of blends can make even relatively bland fish like tilapia tasty. More on that in my next post.
John